Method for preparing a coated meat product



United States Patent ABSTRACT- OF THE DISCLOSURE The present invention concerns a method for preparing a coated meat product by coating the meat with a waterin-oil emulsion and solidifying said coating,

This application is a continuation-in-part of our earlier filed application Ser. 'No. 512,558, filed Dec. 8, 1965 now abandoned. I

The present invention relates to frozen meat products and more specifically to novel frozen meat products which are covered with a solid substantially continuous vapor impervious coating.

It is generally known that both fresh'and -frozen meat, when subjected to extended storage, loses substantial water due to evaporation. Prior Workers have developed various edible coating techniques which restrict water loss.

Typical coatings which have been suggested include those containing gelatin, acetylated monoglycerides and various and modified fats and oils which may contain preservatives and/ or seasoning agents. These prior art coating compositions, while they yield some benefit in the application to fresh meat, are not generally satisfactory when applied to frozen meat products. This is due to the fact the components or the physical characteristics of the coating are either not compatible with the meat when it is subsequently thawed and cooked, or the coating, as in the case of those which comprise modified fats and oils, tends to embrittle upon freezing and cracks.

It is therefore an object of the present invention to provide an improved coating for frozen meat products.

It is another object to provide a coated frozen meat product which will undergo extended periods of frozen storage.

It isanother object to provide a frozen meat coating which does not embrittle upon freezing and which is completely compatible with the meat coated thereby.

These and still further objects of the present invention will become readily apparent to one skilled in the art from the following detailed description and specific examples.

More specifically,'we have found that the edible waterin-oil emulsions hereinafter defined, when applied to frozen meat products will form a continuous substantially water vapor imprevious coating. This coating will not crack or deteriorate during extended cold storage. Furthermore, the present coating compositions are completely compatible with substantially all meat products and will be advantageously absorbed during subsequent thawing and cooking.

In a particularly useful embodiment of the present invention the present water-in-oil emulsions contain various seasoning and/0r stabilizing coloring or preserving ingredients which have heretofore been added to meat products by way of conventional applying techniques.

The water-in-oil emulsions used in the present invention are generally. disclosed in US. Patent 3,223,532, dated Dec. 14, 1965 to Pinkalla et al. The present waterin-oil emulsions contain fat, emulsifiers and-water in certain ratios which provide a stable water-in-oil emulsion.

Generally speaking, the present emulsions contain from' about 6 to 98 parts by weight of fat, 2 to 74 parts by weight of water, and from about 0.1 to 22 parts by weight of an emulsifier composition which containsfrom about Broadly, our present invention contemplates a coated 1 to 12 parts of compatible non-ionic hydrophilic and lipophilic emulsifiers which yield a hydrophilic and lipophilic balance of about 3 to 6 as defined by Becker ACS Monograph 135, 1956; and from about 0 to 10 parts by weight of an edible wax. Furthermore, the ratio of the hydrophilic to the lipophilic emulsifiers range from about 0 to by weight hydrophilic emulsifier and from to 25% by weight of lipophilic emulsifier. The lipophilic emulsifier should have an iodine value of greater than 8.

Fats used in the preparation of the presentemulsion comprise any edible fat of animal or vegetable origin. Typically, these fats include oils derived from plants such as corn oil, cotton seed oil, safflower seed oil, soybean oil, and so forth. Typical animal derived fats which may be used are chicken fat, beef fat and pork fat and modified (hydrogenated etc.) forms thereof.

Both fat as water compatible coloring agents such as B-carotene and various color lakes may also be combined with the present compositions. It is also contemplated that viscosity controlling agents such as methyl cellulose may be added.

In one preferred practice of the present invention a nonflavored emulsion base may be prepared and packaged. This base emulsion may then be combined with desired fiavorings at subsequent time, Such a procedure reduces the number of prepared compositions which need be kept on hand for a variety of meat products.

The emulsifiers which may be used in the practice of the present invention are generally defined as edible nonionic hydrophilic and lipophilic emulsifiers having a total hydrophilic lipophilic balance (HLB) of from about 3 to 6, Typical examples of hydrophilic emulsifiers which may be used are described in Table I below.

TABLE I Iodine Average Chemical Name HLB F. or P C. (M.P.) Value Percent Trade Name Purity Lecithin (O/W type).- Soft plastic. 60.0 Centrophil S.M. Polyethylene glycol 400 distearate 7. 8 33 38 C- 90.0 S1009. Polyethylene glycol3400 morio-ole2g:e 1.. I j2 Ct. .O.. .t. p 10(8).(5) ulse A T M G t1 dt 1: mono cerieove.oi 1q.aromem dfifft'ii .ff .F. 12. 0 F 133.3 en 4H. S20 st at 14. 9 ycosperse "i t."i ift fi i" .iiflfltliffiii.Fit. 14. 9 1 1 w... 6%. ATMS S l l 5 rate 15. 0 rewmu se pec. 'ii. ?f f i. 15.0 40.0 Gloss-Add.

Do 15.0 20.0 TEM 4C. Polyoxyethylene (20) sorbitan monooleate 15. 0 Liq. at room temp 151-22 100. 0 Glycosperse 020 NOTE.--Tested with lipophilic emulsifier, Myverol 18-7110.

. 3 4 Typical examples of primary lipophilic emulsifiers are sorbic acid ai d/or benaoic acid or its; salts may beingiven in Table II below. eluded/In general, it is'found that the combin weight of TABLEII 4 I I Iodine Average Chemical Name HLB F. or G. (M.P.) Value 1;?ercetnt Trade Name Lecithin (w/o type) Liq. at room temp 4.0. Controphil ll.

Glyceryl mono-cleats 3.4 65 F 4235 3109s;

Glyceryl monooleate from veg. fat".-. 3.5 118 F 42.5 GMV soft,

Glyceryl mono-oleate iromcottonseedo 3.5 110C p 42.5 H Do. v

Glyeeryl mono-oleate from coconut oil 3.5 9012..- 52.5 GM-CNO.

Glyceryl monopleate from peanut oil 3.5 49 C 8 42.5 GM-PN0.$"" 1:

Glyceryl mono-oleato 3.5 Liq. at 68 F.- 42.5 GMQ.

D0 3.5 Liq. at room temp; '565 Atmo's 300'.

Do 3.5 F Myverol its-71E.

,Do 3.8 102-108F 18 Myverol 18-9 8. Glyeeryl mono-linoeate 74 Glycerylmono-stearate 3.8 a1157122 F 42,0 M lgo Glyceryl monooleate 5.2 38.0" S1097; te mmat V v' i 1 'N0'1E.Tested with hydrophllic emulsifier,DreWniulse'ATMS Spec.

,I n additionlto the lipophilic emulsifiers listed .in Table i the seasoning and preservative agent s addedtothepom- II- above, italso contemplated that secondary vlipophilic 20 positions contemplated herein rarige irom.0. to ,about;. 75.% emulsifiers, generally described in the prior art as lipoweight.,oflthe emulsionpreparegl. However, this ratio is philic ,thinners, may be utilized in conjunction with notparticularlycritical andpra'ctically any ,range ,of adthe primary emulsifiers. Numerous examples of these ditives may, beutilizedsolong as the required WatQ Oil lipophilic thinners are set forth in Table. III below. emulsifierbalance is maintained..

- TABLE 1n a 'Iodino Average i Chemical Name HLB F. or C. (M.P.) a :Value Percent ;Trade Name 3 Purity I Glyceryl mono-oleate 3.5 54.0- Atmos 150 Glyceryl mono-stearate.- 3.6 42.5 Aldo 53.

Don-.. 3.3 42.0 Atrn'ul84K.

Do 3.8 v42.5 GMS-V hard-SE. Glyceryllactopalmitate. 4.0 12. 07 ,G,LP.12. p Glyceryl lactostearate 4.0 -12.0 GLS-lZ.

Do 4.0. 12.0 SL-;l01-.-; Sorbitan mono-steam 4. 7 100. 0 Glycomul S.

Do 4.7 100.0 SpanfiO. Glyeerylmono-stearate. 5.8 39.0 -,-Aldo 28.; Propyleneglycolsteamte 5. 4 1 I 100.0 Pegosperse PS.

Norm-Tested with hydrophilic emulsifier, Drewmulse ATMS Spec. and iipophilic emulsifier,=-Myverol 184119.

Reference to Table 11 illustrates primary lipophilic Meat products which may be coated with thepriesen emulsifiers which may be used. These primary emulsifiers 40 composition include I practically all types of edible prohave an iodine value of greater than about 8 which is teinaceous materialsiTypical examples arefi arious' cuts required in the formation of the present emulsions. The of pork, beef ,"chicken, aswell ascomrninuted meat's and lipophilic emulsifiers of Table III which have an iodine sausage type productsderived'therefrom. Furthermore, value of less than about 8 may be used as secondary it is contemplated that various fish products, such as fish, emulsifiers or thinners to replace up to about 30% by shrimp, clams,- o'yster and so'forth may be advantageously weight of the primary lipophilic emulsifier. coated. It is also contemplated that various synthetic The emulsifier system utilized in the practice of the meat products as prepared from"plant protein may be present invention may if desired, contain an edible wax. advantageously coated and combined with thefcoatings Edible waxes which may be utilized in the practice of contemplated herein. I the'present invention are vegetable or animal waxes such 5 In one particu'a'rly useful embodiment of the" present asbeeswax, and candellila and carnauba waxes. invention relatively'lsmall pieces of meat are coated To prepare the present water-in-oil emulsions, it is genwith nt'y q Such P ChOPS lf f erally preferred to first prepare a blend of the liquified dmk P l- 5; These EP Em of m dia 9 a'slze fat or oil and the emulsifiers. This blend is usually brought Yvhlch are convctflent for gm n f imi 9 to a liquid condition by heating to temperatures as remg and m t m "E' h iq l f 3 9 99 m quired by the melting points of the components. This is j a a t l kf or if m i f normally about to 80 C. Subsequent to preparing a 3% W y be fl g W w gy h 3 l homogenous blend of' liquified fat and any oil flavoring P 9 9 f5 h 9mmsllch a in mf 'b F or stabilizing agents which may be added to the cornposinvely f h f empbsi nd. tion, the water and any water soluble additives included 60 l Q1 R e i 9 $9??? i PM? of therein, is added to the blended oil emulsifier composimeat v tion and agitation is continued until a uniform emulsion Thepresent coating Compositions are prefe rably uniresults. Generally, during the adidtion of the water the fmmly KPPIiCdTOfFOZBI'I meat y'm n bf Id pli r rate of addition is regulated so that all the Water is pr y g techn qu yp allvaf b e r b a t l y emulsified as it is added. This procedure aids in obtaining frozen Piee' of meat ay be d PP d lQ q i body of a uniform dispersion of water droplets throughout the p 133 M O ig'..-Q, fi? PI -I QQt ii kIifis 015. 6 conti uous oil hase, coating onfthe meat depends upon the ,vist'zpsity'v at" a As indicated above, in a preferred embodiment of s ve 'ite rat l 1 P fOf,, h .8? 05 the thepnesent invention the water-in-oil emulsion coatings immersion time of icq ngcontemplated herein'contain various seasoning and/or Q ly peaki g. i is g n r y preferre Q99 preservative agents. Typical seasonings which may be in- PI d Fi .W a fl Qf m abit viQlfio corporated in the present coating compositions include ffi t i kp s HQ F Y t li k e'ssof the salt, dehydrated onion, pepper, nutmeg, protein hydrolng m y be varied acc rding toindividual 'rfquireysates and autolysates, sugar, tomato puree, apple juice ments. i

and'so forth, In addition, preservative agents such as Frozen meat pieces which are treated in accordance with the coating technique described herein should be maintained at a temperature on the order of less than about F. When the meat being coated is maintained at this temperature the temperature of the coating composition is generally maintained at from about 80 to about 150 F. whereat the composition is fluid, however, not sufliciently warm to cause undue thawing of the meat surface.

The meat products coated in accordance with the p esent invention are capable of undergoing extended storage periods without undergoing any substantial dehydration. Storage temperatures on the order of from about 0 F. to about '50 F. are normally suflicient to maintain the present coating in a continuous and uniform state throughout the storage period.

The meat products coated in accordance with the present invention may be cooked or partially cooked prior to coating or may be substantially raw. To prepare the present products for eating, the coated meat product is placed in an oven and heated to the temperature required for thawing and/or complete cooking. The coating compositions contemplated herein are found to possess the unique ability of substantially and uniformly absorbing throughout the meat product upon cooking. It is found that the water-in-oil emulsions which possess a continuous oil phase, will not unduly spatter upon heating and are sufficiently compatible with the meat so as to be absorbed thereby. In the event flavoring or stabilizing ingredients have been added to the coating composition these flavoring agents are carried by the molten coating composition upon cooking throughout the entire meat product. Hence, it is seen the present coating composition provides a means for sealing the meat surface against dehydration loss during storage and furthermore provides an advantageous carrier and application means for flavoring agents upon cooking.

Having described the basic embodiments of the present invention the following examples are given to illustrate specific practice thereof.

EXAMPLE I A poultry coating composition was prepared from the following ingredients:

Color as desired.

The vegetable oil, beeswax and monoglycerides were admixed and blended at a temperature of 110 F. The water soluble ingredients which included the protein autolysate, dehydrated onion, spice mixture, sugar, sorbic acid, sodium benzoate and parsley and Water were then mixed and brought to a temperature of about 110 F. The fat composition while maintained at 110 F. Was placed under agitation and the aqueous mixture was added to the fat slowly with continuous agitation. The mixing was continued for 10 minutes following the completion of the addition of the water component and subsequently cooled to about 85 F. The resultant mixture was a smooth uniform emulsion.

Frozen chicken parts and pieces were then dipped into the above prepared emulsions which is maintained at a temperature of about 100 F. A coating of approximately 18% by weight of the coated chicken. The emulsion hardened to a non-greasy coating in about 10 seconds. These frozen pieces were then stored at temperatures below about 0 F. for several weeks. Subsequently, the frozen pieces were cooked in a covered aluminum pan for about 90 minutes in a preheated 425 F. oven. The resultant product was found to possess superior eating qualities.

EXAMPLE II A pork seasoning coating was prepared from the following ingredients:

The above ingredients were admixed 'by way of the procedure set foth in Example I.

Frozen pork chops having a temperature of about 0 F. were dipped into the emulsion heated to a temperature of about 100 F. This resulted in a coating of about Qi inch in thickness. The pork chops were then frozen and stored at a temperature of about 0 F. and upon subsequent cooking at 420 F. were found to possess superior eating qualities.

EXAMPLE III A poultry coating was prepared from the following ingredients:

Ingredients: Percent by weight Coconut oil 36.9

Monoand diglycerides from cotton seed oil 1.4

Dehydrated onion powder 1.0 Poultry seasoning-spice mixture .8 Monosodium glutamate .5 Protein hydrolysate paste 1 0.6 Tartaric acid .3 Sorbic acid .1 Sodium benzoate .1 Sucrose 7.5 Water 40.8

The monoand diglycerides were liquified in the coconut oil. The remaining ingredients were then admixed with the water. The fat-glyceride mixture was placed in the mixing bowl of a planetary mixer, fitted with a whip, and mixed at intermediate speed. The aqueous mixture was added in a small stream at 100 F. to the fat, also maintained at 100 F. with continuous mixing. The mixmg was continued for ten minutes, following the addition of the aqueous mixture, with cooling to about F.

The coating was applied to pieces of frozen chicken by dipping them into the emulsion with continuous stirring. A coating approximately 4 inch in thickness was obtained, which set to a firm solid in a few seconds, and comprises approximately 18% of the weight of the coated meat.

The frozen pieces, after cooking in a foil coverad aluminum pan for minutes in an oven preheated to 425 F., have superior eating qualities.

Example IV To illustrate the practice of this invention by addition of the flavoring composition (spices and flavors) to a preformed water-in-oil emulsion, the following composition and procedures are given:

Emulsion: Percent by weight Coconut oil 42.1 Beeswax, natural 1.7 Glyceryl monooleate 1.7 Methylcellulose (4000 cps. viscosity type) 6 Tartaric acid .1 Sorbic acid .1 Sodium benzoate .1 Water 53.6

Color as desired.

The beeswax and glyceryl monooleate were liquified and dispersed in the coconut oil at a temperature of about 150 F. and held at a temperature of 115 F. The methylcellulose, tartaric acid, sorbic acid and sodium benzoate were mixed in the water and held at a temperature of 115 F. The fat composition was maintained at 115 F., with agitation, and the aqueous mixture added slowly, with continuous agitation. The mixing was continued for 10 minutes following the completion of the addition of the water component and cooled to about 85 F. The resultant mixture was a uniform and stable water-in-oil emulsion.

For the preparation of a poultry coating, utilizing the above emulsion, the following flavor composition was prepared:

Ingredients: Percent by weight Hydrolized plant protein 41.5 Dehydrated onion 6.4 Sucrose 48.0 Pepper 1.3 Dehydrated garlic .3 Dehydrated parsley .6 Mustard, dry .6 Celery salt 1.3

The finely divided ingredients were dry blended to a uniform composition.

A coating for application to frozen chicken pieces was prepared by adding with mixing, 150 grams of the above flavor seasoning composition to 850 grams of the preformed water-in-oil emulsion, at a temperature of about 100 F. A coating of approximately of the weight of the coated chicken is obtained. The emulsion hardened to a relatively non-greasy coating in about 10 seconds. These frozen pieces were stored at a temperature below 0 F. until use. The frozen pieces were cooked in a covered aluminum pan for about 90 minutes in a preheated 425 F. oven. The resultant product was found to possess superior eating qualities.

Example V A poultry seasoning water-in-oil emulsion was prepared from the following ingredients:

Ingredients: Percent by weight Vegetable oil 36.625

The liquified vegetable oil, beeswax and glyceryl monooleate were admixed. Then the remaining ingredients were mixed with the water at 115 F. The liquified fat mixture heated to 115 F. was placed into the bowl of a planetary mixer fitted with a wire whip and operated at intermediate speed. The aqueous phase was added also at 115 F. in a small stream to the fat phase with continuous mixing. The mixing was continued for ten minutes following the addition of the water phase, with cooling to about F. Raw chicken parts (legs, breasts, thighs, etc.) were cooked in boiling water for 25 minutes, air cooled, and frozen. The poultry seasoning described above was applied to the frozen pieces by dipping into the liquid, held at a temperature of F. to give a uniform solidified coating. Coated pieces were packaged in disposible aluminum pans, covered with aluminum foil, and stored in the freezer.

For cooking, the closed package was heated in an oven at 425 F. for 30 minutes, the foil covering was removed and the heating continued for an additional 15 minutes. The chicken was found to have superior eating qualities.

Example VI A barbeque flavoring water-in-oil emulsion coating has the following composition:

Ingredients: Percent by weight Vegetable oil 35.625 Beeswax 1.410 Glyceryl monooleate 1.410 Barbeque sauce 31.250 Tomato juice 18.690 Protein autolysate 7.812 Dehydrated onion .625 Worcestershire sauce .125 Corn syrup 2.190 Chili powder .125 Sorbic acid .100 Sodium benzoate .100 Methylcellulose, 4000 cps. .538

The liquified vegetable oil, beeswax and glyceryl monooleate were admixed. The remaining ingredients were combined and mixed. The liquified fat mixture at F. was placed into the bowl of a planetary mixer fitted with a wire whip and operated at intermediate speed. The aqueous phase, also at 115 F. was slowly added to the fat phase with continuous mixing. The mixing was continued for ten minutes, following the addition of the water phase, with cooling to about 85 F.

Raw beef patties (ground chuck) were cooked in a closed aluminum foil pan in a 425 F. oven for 20 minutes and frozen. The barbeque seasoning described above was applied to the frozen pieces by dipping into the liquid held at a temperature of 105 F. to give a uniform solidified coating. The coated pieces were packaged in disposible aluminum pans, covered with aluminum foil and stored in the freezer. For cooking the closed package is heated in the oven at 425 F. for 20 minutes. The beef patties were found to be juicy and flavorful.

Example VII A pork seasoning coating has the following composition:

Ingredients: Percent by wt. Vegetable oil 33.50 Beeswax, natural 1.40 Glyceryl, monooleate 1.40 Apple juice 56.82

The liquified vegetable oil, beeswax and glyceryl monooleate were admixed. The remaining ingredients were added to the apple juice with mixing at 115 F. The fat mixture, at 115 F. were placed into the mixing bowl of a planetary mixer fitted with a wire whip and operated at intermediate speed. The aqueous phase was slowly added at 115 F. to the fat phase with continuous mixing. The mixing was continued for ten minutes following the addition of the water phase, with cooling to about 85 F.

Raw pork chops were cooked in a closed aluminum pan in a 425 F. oven for 30 minutes and frozen. The pork seasoning coating described above was applied to the frozen pieces by dipping into the liquid held at a temperature of 105 F. to give a uniform solidified coating. The coated pieces were packaged in a disposible aluminum pan, covered with aluminum foil and stored in a freezer.

In preparing for serving, the closed package is heated in an oven at 400 F. for thirty minutes. The pork chops were found to have superior eating qualities.

The above specific examples clearly indicate that the coating compositions herein may be advantageously used to coat a variety of meat products. It was found that during extended storage periods ranging up to several months the meat products coated in accordance with the present invention did not undergo any substantial weight loss. Furthermore, it was found that upon cooking the compositions were substantially completely absorbed by the meat product.

We claim:

1. A method for preparing a coated meat product which comprises coating the meat product with an edible Water-in-oil emulsion, which emulsion comprises (1) from about 6 to 98 parts by weight fat, (2) from about 2 to 74 parts by weight water, and (3) from about 0.10 to about 22 parts by weight of an emulsifying composition containing (a) from about 1 to 12 parts by weight of an edible non-ionic hydrophilic and lipophilic emulsifier having an HLB of from about 3 to 6, said hydrophilic emulsifier being present in amounts ranging from 0 to 75% by weight of the emulsifier composition, said lipophilic emulsifier being present in amounts varying from about to 25% by weight of the emulsifier combination, the lipophilic emulsifier having an iodine value of greater than 8 and (b) from about 0 to about 10 parts by Weight edible wax, and solidifying said coating thereon, whereby the solidified emulsion effectively reduces the water loss and shrinkage normally encountered in the cold storage of meat and is uniformly absorbed throughout the meat on cooking.

References Cited UNITED STATES PATENTS 3,223,532 12/1965 Pinkalla et a1. 99-166 X HYMAN LORD, Primary Examiner. 

